Ripe nectarine and toasted pepita salad

2
2
2
Smartpoints value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
The combination of juicy ripe nectarine, salty feta cheese, crunchy roasted pumpkin seeds, and lots of crisp romaine lettuce makes this salad superbly satisfying, colorful, and full of flavor and texture. We also love how you can make it, start to finish, in just 10 minutes. It's the perfect appetizer before a dinner party or to bring to a potluck. The simple dressing features sliced shallots, apple cider vinegar, olive oil, water, ground coriander, salt, and a touch of cayenne pepper for some heat. You can use goat cheese instead of the feta, almonds instead of the pumpkin seeds, and plums instead of the nectarines if you prefer.

Ingredients

uncooked shallot(s)

3 small, thinly sliced

apple cider vinegar

1 Tbsp

apple cider vinegar

2 tsp

olive oil

2 tsp

water

2 tsp

ground coriander

¾ tsp

table salt

½ tsp

cayenne pepper

tsp

nectarine(s)

1 item(s), medium, or 2 plums, halved, pitted, and cut into wedges

romaine lettuce

1 head(s), cut crosswise into 1-inch-wide strips (7 cup)

uncooked red onion(s)

½ small, thinly sliced

reduced-fat feta cheese

¼ cup(s), coarsely crumbled f

roasted pumpkin seed kernels

1½ Tbsp, or sliced almonds, toasted

Instructions

  1. To make the dressing, whisk together the shallots, vinegar, oil, water, coriander, salt, and cayenne in a large bowl.
  2. Add the nectarine to the dressing and gently toss to coat. Let stand 10 minutes, stirring occasionally. Add the lettuce and onion; gently toss to combine. Divide the salad evenly among 4 plates and sprinkle with the feta and pepitas. Yields 1 3/4 cups per serving.

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